For this classic Roman dish, cookbook author Katie Parla quickly sautés thin strips of beef and serves them with their delicious juices.
Slideshow:More Steak Recipes
2 pounds beef eye of round in 1 piece, frozen for 30 minutes
1/4 cup extra-virgin olive oil
1 garlic clove, crushed
1 pound cherry tomatoes, halved
2 tablespoons balsamic vinegar
4 ounces arugula (4 cups)
Shaved Grana Padano cheese, for garnish
How to Make It
Using a very sharp knife, thinly slice the beef 1/8 inch thick, then cut into 3/4-inch-thick strips. In a medium bowl, toss the meat with 1/2 teaspoon of salt to coat. Let stand at room temperature for 30 minutes.
In a large skillet, heat 2 tablespoons of the oil. Add the garlic; cook over moderate heat, stirring, for 1 minute. Add the tomatoes and cook, stirring occasionally, until they soften and start to split open, about 3 minutes. Transfer to a medium bowl. Wipe out the skillet.
In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the beef strips and cook over high heat, stirring occasionally, until browned in spots, about 1 minute. Stir in the vinegar and cook until no trace of pink remains, about 2 minutes longer. Transfer the meat and any juices to shallow bowls and top with the tomatoes and arugula. Garnish with cheese shavings and serve.
Pair this dish with a spicy, dark-fruited southern Italian red.
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